CELERY STEWED
Cut the celery into pieces one inch long. Boil in salted water until tender; drain and mix with a white sauce.
CELERY AU JUS
Cut heads of celery into pieces six inches long, leaving them attached to the root; remove the coarse branches, and trim the roots neatly. Parboil it for five minutes. Make a brown roux, using two tablespoonfuls each of butter and flour, one teaspoonful of salt, and one quarter teaspoonful of pepper, and dash of nutmeg. Add two cupfuls of stock when the roux is well browned; and in this, place the bunches of celery; cover and cook very slowly for twenty-five minutes. Remove the celery, and place it evenly on a dish. Strain the gravy; pour it around or over the celery.
CARROTS AND TURNIPS
Cut carrots and turnips into dice one quarter of an inch square, or with a small potato scoop cut them into balls. Boil them separately in salted water; drain and mix them carefully together. Stir lightly into them enough white sauce to moisten them well.
MACÉDOINE OF VEGETABLES
Cut a carrot and turnip into half inch dice, or with small vegetable-cutters cut them into fancy shapes or into small balls. Mix them in about equal proportions with green peas, flageolet beans, string-beans cut into half inch lengths, and small pieces of cauliflower. The vegetables should be boiled separately and well drained before being put together, and when prepared should be mixed lightly so as not to break them, and seasoned with butter, pepper, and salt, or be moistened with a Béchamel or a cream sauce. The macédoine may be used as a garnish for meat, or can be served separately in a vegetable dish. This mixture of vegetables may also be used for a salad. Sometimes the vegetables, instead of being mixed together, are placed in separate piles around the meat or on a flat dish, and then give a good effect of color.